NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN - Test Bank
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NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN - Test Bank

NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN - Test Bank   Instant Download - Complete Test Bank With Answers     Sample Questions Are Posted Below   Chapter Number: 1 Question Type: Multiple Choice 1) Which of the following is NOT considered a macronutrient? a) Carbohydrate b) Fat c) Protein d) …

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NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter Number: 1
Question Type: Multiple Choice
1) Which of the following is NOT considered a macronutrient?
a) Carbohydrate
b) Fat
c) Protein
d) Vitamins
Answer: d
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
2) Physiologic processes take place in the body to keep body temperature, heart rate, and
blood sugar relatively constant. This stable state is called:
a) anabolism.
b) catabolism.
c) homeostasis.
d) metabolism.
Answer: c
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
3) A processed food is defined as:
a) having more than five ingredients.
b) requiring heating or cooking before it can be eaten.
c) a food which has had preservatives added.
d) any food that has been changed from its natural state.
Answer: d
Difficulty: Medium
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
4) Which of the following statements about the typical American diet is true?
a) Intake of whole grains is above the recommended level and less energy is consumed
than expended.
b) Intake of whole grains is low and more energy is consumed than expended.
c) Intake of fiber is adequate and intake of fruits and vegetables is less than
recommended.
d) Intake of fiber is low and fruit and vegetable intake is above recommended levels.
Answer: b
Difficulty: Medium
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
5) Where do most people in the U.S. get their nutrition information?
a) Dietitians
b) Mass media, i.e., television, magazines and newspapers
c) Physicians
d) Talk radio
Answer: b
Difficulty: Medium
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
6) The correct sequence of events in the scientific method is:
a) conduct the experiment, develop a hypothesis, form a theory, and make an observation.
b) develop a hypothesis, conduct the experiment, make an observation, and form a theory.
c) form a theory, conduct the experiment, develop a hypothesis, and make an observation.
d) make an observation, develop a hypothesis, conduct the experiment, and form a theory.
Answer: d
Difficulty: Hard
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
7) When subjects do not know which treatment they are receiving in a clinical trial, but
the researchers do, the study is called:
a) anecdotal.
b) collaboration.
c) double blind.
d) single blind.
Answer: d
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
8) Approximately 1000 college students were asked to keep a record of what
supplemental vitamins they took and how many colds they had over the course of a year.
The amount of vitamin C consumed was compared with the students’ incidences of colds.
This is an example of a(an):
a) clinical trial.
b) epidemiological study.
c) intervention study.
d) laboratory study.
Answer: b
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
9) Which of the following is the BEST reason to include a placebo in the experimental
design of a human intervention trial?
a) The researchers do not know who is receiving an intervention and who is not.
b) Placebos reduce the cost of the study.
c) It helps prevent the expectations of the subjects from biasing the research.
d) It makes it possible to include a larger number of subjects in the experiment.
Answer: c
Difficulty: Hard
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
10) One group of individuals is asked to eat a diet high in fruits, vegetables and dairy
foods while a second group of individuals is asked to eat a diet with lower amounts of
fruits, vegetables and dairy foods. The two groups’ blood pressure readings are monitored
and compared. This is an example of a(an):
a) case-control study.
b) epidemiological study.
c) intervention study.
d) laboratory study.
Answer: c
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
11) Comparison of the amount of a particular nutrient consumed with the amount of the
nutrient excreted is characteristic of a(an):
a) balance study.
b) collection study.
c) depletion-repletion study.
d) epidemiological study.
Answer: a
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
12) Which is NOT a true statement about nutritional studies using animals?
a) Animal studies can be more easily controlled than human studies.
b) The digestive system of some animals is quite different from humans, making these
animals inappropriate choices for some studies.
c) The choice of the animal studied may influence the outcome of the study.
d) Results from animal studies can always be readily extrapolated to humans.
Answer: d
Difficulty: Hard
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
13) Which of the following describes a hypothesis?
a) A conclusion based on many studies with similar outcomes.
b) An idea based upon no observable phenomena.
c) A fact stated in a textbook.
d) An educated guess made to explain an observation.
Answer: d
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
14) When evaluating a nutritional study, which is the least important factor?
a) The design of the study
b) How many researchers were involved in the study
c) How the study was funded
d) Where the study was published
Answer: b
Difficulty: Medium
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
15) _____________________ protects human subjects in a study and limits the types of
procedures that can be performed on them.
a) Peer review
b) Double blind design
c) Prior authorization
d) Informed consent
Answer: d
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
16) Which of the following is a common source of anecdotal evidence?
a) Peer-reviewed scientific literature
b) Federal government web sites
c) Registered dieticians
d) Testimony of individuals
Answer: d
Difficulty: Medium
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
17) One important principle of a healthy diet is to eat a variety of foods. In this context,
“variety” refers to:
a) choosing at least one food from each food group on the Food Pyramid daily.
b) including low calorie food choices to balance high calorie foods at each meal.
c) choosing a variety of foods from within food groups as well as among food groups.
d) making sure portion sizes are matched to energy needs.
Answer: c
Difficulty: Medium
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
18) Which of the following would be the LEAST reliable source of information about
herbal supplements?
a) A government publication
b) A dietitian
c) A pamphlet published by the health food store
d) A peer-reviewed article available on the Internet
Answer: c
Difficulty: Easy
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
19) A substance found in plants which cannot be made by the body and is not necessary
to sustain life, but has healthful benefits, is:
a) an herbal supplement.
b) a phytochemical.
c) an enzyme.
d) a zoochemical.
Answer: b
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
20) Which of the following yields energy but is not considered a nutrient?
a) Alcohol
b) Carbohydrate
c) Fat
d) Protein
Answer: a
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
21) The energy provided by foods is measured in:
a) BTUs.
b) kilocalories.
c) thermal equivalents.
d) watts.
Answer: b
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
22) Which of the following conditions does NOT represent a state of malnutrition?
a) Weight loss as a result of increasing physical activity.
b) Vitamin A toxicity as a result of excessive intake of vitamin supplements.
c) Osteoporosis as a result of long-term inadequate intake of calcium and vitamin D.
d) Overweight status as a result of regular ingestion of large portions of energy-dense
foods.
Answer: a
Difficulty: Hard
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
23) What is true regarding the differences between a hypothesis and a theory?
a) A hypothesis is an educated guess and a theory is based on scientific study and
reasoning.
b) Hypotheses are not tested; theories are tested.
c) Theories are the foundations of hypotheses.
d) A hypothesis is tested using quantifiable data; theories are tested using subjective data.
Answer: a
Difficulty: Hard
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
24) Which of the following is likely to limit the availability of food?
a) Socioeconomic status
b) Health status
c) Where a person lives
d) All of these statements are true
Answer: d
Difficulty: Medium
Learning Objective: LO 1.3 Describe the basic considerations in a healthy diet.
Section Reference: Section 1.3 Food Choices for a Healthy Diet
25) Continued acceptance of a scientific theory depends on:
a) the ability of other scientists to duplicate the original research and results.
b) increased funding for the research.
c) the number of years since the theory was developed.
d) how the hypothesis was formed.
Answer: a
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
26) A measure of the nutrient content of a food compared to its energy content is referred
to as
a) Healthy Food Index.
b) nutrient score.
c) dietary reference intake.
d) nutrient density.
Answer: d
Difficulty: Medium
Learning Objective: LO 1.3 Describe the basic considerations in a healthy diet.
Section Reference: Section 1.3 Food Choices for a Healthy Diet
27) Researchers are interested in whether caffeine has any effect on short-term memory.
34) Consuming nutrient-dense foods helps to ensure a proper diet. One effective strategy
is:
a) eating foods that have been minimally processed.
b) consuming foods with a high nutrient content compared to the kcalories provided.
c) limiting added fats and sugars.
d) All of these are effective strategies
Answer: d
Difficulty: Medium
Learning Objective: LO 1.3 Describe the basic considerations in a healthy diet.
Section Reference: Section 1.3 Food Choices for a Healthy Diet
35) Processed foods and convenience foods tend to ______ compared to freshly prepared
foods.
a) provide more kcalories
b) contain fewer nutrients
c) be higher in fat, sugar, or salt
d) All of these statements are true
Answer: d
Difficulty: Easy
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
36) Which of the following functions is performed by members of all six classes of
nutrients?
a) Provide energy
b) Form structures
c) Regulate body processes
d) All of these functions are performed by each of the six classes of nutrients
Answer: c
Difficulty: Hard
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
37) Under-nutrition does not include:
a) starvation reflecting a deficiency of energy.
b) eating too much saturated fat.
c) the deficient intake of single nutrients.
d) the inability to absorb a particular nutrient.
Answer: b
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
38) An adverse or toxic reaction is most likely to occur if:
a) an individual overuses vitamin and/or mineral supplements.
b) the individual cannot absorb nutrients efficiently.
c) the individual’s diet is not varied enough.
d) the individual overeats a particular food.
Answer: a
Difficulty: Medium
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
39) The recommendation to eat everything in “moderation” refers to:
a) including each food group in the diet.
b) including a variety of foods from within each food group.
c) selecting appropriate portion sizes.
d) varying the foods eaten from day to day, week to week and season to season.
Answer: c
Difficulty: Medium
Learning Objective: LO 1.3 Describe the basic considerations in a healthy diet.
Section Reference: Section 1.3 Food Choices for a Healthy Diet
Question Type: Essay
40) Nutrients are classified according to their chemical properties. What are the six
classes of nutrients? Which are macronutrients? Which are micronutrients?
Answer:
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
Solution:
Macronutrients Micronutrients
Water Vitamins
Carbohydrates Minerals
Proteins
Fats
41) A serving of hot chocolate provides 5 grams of fat, 2 grams of protein and 28 grams
of carbohydrate. How many kcalories are in the serving of hot chocolate?
Answer:
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
Solution:
5 X 9= 45
2 X 4= 8
28 X 4=112
165 kCalories
42) Americans are replacing more and more home cooked meals with meals from fast
food restaurants. a) What are the nutritional impacts of this trend? b) How does this trend
influence disease risk?
Answer:
Difficulty: Easy
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
Solution:
a) Larger portions increase energy intake beyond needs; tend to be higher in fat, sodium,
and sugar.
b) Along with lack of physical activity, increases risk of chronic diseases such as
diabetes, obesity, heart disease, and cancer.
43) Describe the three general functions of nutrients.
Answer:
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
Solution: Provide energy: Carbohydrate, protein and lipids undergo biochemical reactions
that provide energy for synthesis, basic body functions and physical activity
Forming structures: bones, muscles, cells are formed from protein, fats, minerals
Regulating Body Processes: all 6 classes of nutrients regulate various body processes and
function to maintain homeostasis
44) Describe the typical American diet and explain how it could be improved. Is there
anything you would like to change about the way you eat? Why or why not?
Answer:
Difficulty: Easy
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
Solution: Americans are consuming more food and calories than 30 years ago because
portion sizes have increased and 32% of calories are from meals away from home. These
meals tend to be higher in energy, fat, sugar and salt. Americans do not eat enough whole
grains, legumes, fruits, dairy foods, and dark green or yellow vegetables. Salt and sugar
intake are higher than recommended.
45) Name some reliable sources of nutrition information.
Answer:
Difficulty: Easy
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
Solution: Dietitians, Physicians, government recommendations, non-profit educational
organizations, and universities.
46) Describe the steps involved in conducting a valid experiment using the scientific
method.
Answer:
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution:
1. Make an observation and ask questions.
2. Propose a hypothesis-a possible explanation of the observations.
3. Design an experiment to test the hypothesis that provides objective data.
4. Establish a theory based on experimental data from multiple studies.
47) Describe what is meant by the term control group and explain why a well designed
experiment includes a control group.
Answer:
Difficulty: Easy
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution:A group of participants in a study who are treated the same as subjects in an
experimental group, except that no experimental treatment is implemented. They would
receive a placebo to control bias. A control group is used as a basis of comparison.
48) What is the difference between a depletion-repletion study and a balance study? How
is each used in the field of nutrition?
Answer:
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution: Depletion-repletion: used to study the function and/or requirements of a
nutrient. Subjects are fed a diet without the nutrient until symptoms appear, then the
nutrient is added back until symptoms disappear.
A balance study also looks at functions and requirements but compares the amount of a
nutrient that enters the body with what is excreted. When the amount consumed equals
the amount excreted, the body is in balance. This technique measures the minimum
amount of nutrient needed to replace losses.
49) What is the difference between a single-blind and a double-blind study? Why are
double-blind techniques used?
Answer:
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution: Single – the subject or researcher does not know who is receiving the
intervention.
Double – neither the participants nor the researcher know who is in experimental group
and who is in the control group. The double-blind technique is used so that neither the
subjects’ nor the researchers’ expectations bias the results of the experiment.
50) What are two advantages of using animals instead of humans in nutrition
experiments? What are two disadvantages?
Answer:
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution: Advantages: may be less costly, easy to control food intake and measure
excretions, changes appear quickly
Disadvantages: the best models are expensive and have long life span, most readily
accessible animal models have short life spans so observed changes may not be identical
to humans in how they develop
51) People’s food choices are affected by many factors other than the nutritional value of
the food. Select two of the factors that affect food choices and explain how you would
use this factor to help reinforce a dietary change an individual is trying to make for
nutritional reasons.
Answer:
Difficulty: Hard
Learning Objective: LO 1.3 Describe the basic considerations in a healthy diet.
Section Reference: Section 1.3 Food Choices for a Healthy Diet
Solution: The factors to choose from are: (actual answer will vary)
Availability
Cultural and Family Background
Personal Preference
Psychological and Emotional Factors
Health Concerns
52) Recently, Trevor received an e-mail forwarded to him by a friend. The e-mail warns
all recipients of the dangers of an FDA approved artificial sweetener, which, according to
the original author, is responsible for several types of cancer, mental illness, and several
other serious ailments. The author uses several anecdotal stories as the basis for her
assertions. Curious, Trevor does a search on the Internet for the author but cannot find
any information about her.
a) What do you think of unsolicited e-mail as a source of nutrition advice?
b) How likely is it this one FDA approved product causes several different diseases?
c) What else makes you wonder about the validity of the information?
d) How might you use the Internet to get more information about the artificial sweetener
in question?
e) How can you tell if nutrition information in a letter, in an article, or on television is
accurate?
Answer:
Difficulty: Medium
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
Solution:
a) It is an unreliable source
b) Unlikely – an artificial sweetener would have to undergo extensive testing to
demonstrate safety before being marketed.
c) As above, the product would have to undergo extensive testing. It is unlikely that a
product available for use would cause such a variety of problems.
d) Go to the FDA website to search for the product testing history; do a search in a data
base that references peer-reviewed published research; look for websites that have .gov,
or .edu for information about the product.
e) References and resources that provide an objective evidence base are provided. The
person speaking has the education and experience to speak with authority.
53) Mrs. Sandoz’ fourth grade class spent several class periods learning about nutrition.
They learned about MyPyramid and how eating a healthy diet could benefit them. Mr.
Danner’s fourth grade class, in the same building, did not have a unit on nutrition. After
the nutrition unit was finished in Mrs. Sandoz’ class, researchers looked at the selections
students made in the cafeteria and how much food was consumed and thrown away by
each class to see if the nutrition education had an effect on the students’ eating habits.
a) What type of study was this? b) Which classroom was the control classroom? c) Which
classroom was the experimental group? d) What other factors affect students’ choice of
food, besides what they know about health and food?
Answer:
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution:
a) Case control/Clinical Trial
b) Mr. Danner’s
c) Mrs. Sandoz’s
d) Availability, Cultural and Family Background, Social Acceptability, Personal
Preference, Psychological and Emotional Factors
54) What is epidemiology? Compare the type of information obtained from
epidemiological studies to that obtained from human intervention studies.
Answer:
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
Solution: Epidemiology observes the relationships between diet and health among
population groups and identifies patterns or correlations among patterns and disease.
Human intervention studies test hypotheses that arise from epidemiological studies.
Intervention studies use experiments to intervene in individual lives and test a hypothesis
so that a theory may be developed.

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